Low Fat Dried Fruit Scones

Mysterygirl's Note:

This is a low fat version of scones that is very tasty. If you can't find the dried plum puree at your store, combine 8 oz pitted dried plums with 6 Tbsp water in blender, processing until smooth. Store leftovers in the refrigerator for up to 2 months. 1 serving = 2 Starch, 1 Fruit

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 12 scones

• 2 ½ cups flour
• ½ cup packed brown sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ cup dried plum puree
• 2 tablespoons margarine , cold
• 8 ounces nonfat plain yogurt
• ½ cup dried cranberries or ½ cup craisins or ½ cup other dried fruit , finely chopped
• 1 egg white , lightly beaten
• 1 tablespoon sugar

Directions:

1. Preheat oven to 400°.
2. Coat cookie sheet with non-stick spray.
3. In a large bowl, combine first 6 ingredients.
4. Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
5. Add yogurt and mix until just blended.
6. Stir in dried fruit.
7. On a floured surface, roll or pat dough to 3/4 inch thickness.
8. Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
9. NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
10. Arrange on cookie sheet, spacing 2 inches apart.
11. Brush with beaten egg white and sprinkle with sugar.
12. Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.

Reviews

[Bergy]

Hard to imagine that this is a low fat scone. I used prunes, non sugared dried cranberries. Very tasty. Thanks for putting in the diabetic food values. These will be made again Thanks MG

[Mikekey]

Very GOOD!!! I used dried cherries. Gave them nice sweet-tart flavor. I also used Splenda, which worked fine! Thanks for posting this!

[justcallmetoni]

My these were good. I used butter instead of margarine, simply because that's what I have. Also used white sugar for the same reason. The scones were so tender and flavorful. Initially, I was worried about using a full tablespoon of baking powder but the rise on these was just perfect, not too high - not too flat. Will certainly make these agian,and again, and agian. Thanks.